Recipes

Sweet Potato Salad with Spinach and Feta

Yields: 2 portions.

Ingredients:

• 2 sweet potatoes or yams, cut into 1.5’’ chunks
• 20ml coriander seeds, coarsely ground
• 3 thyme sprigs
• 4 cloves of garlic, cracked
• 30ml maple syrup
• 30ml lime juice
• 500ml baby spinach leaves, loosely packed
• 60ml preferably barrel aged feta cheese, coarsely crumbed
• 50ml Well Seasoned olive oil
• *Available from Well Seasoned

Instructions:

1. Preheat your oven to 325F. Toss the potatoes, garlic, maple, sherry with a pinch of salt, and transfer on a parchment lined baking sheet.
2. Bake until the potatoes are tender and lightly coloured. Transfer spinach and lime juice into a medium sized bowl. Add the hot sweet potatoes from the oven right on top.
3. Toss and cover with plastic film until the spinach is somewhat wilted. Transfer onto plates and garnish with feta cheese.

Prep Time: 15 Minutesy

Cook time: 25 Minutes

Caramelized Onion Agro Dolce

Yields: 2 portions.

Ingredients:

• 1 large white onion, peeled and sliced into two horizontally
• 50ml sherry vinegar
• 50ml maple syrup
• 15ml Well Seasoned olive oil
• 2 sprigs of thyme
• 3 sage leaves
• 50ml butter
• *Available from Well Seasoned

Instructions:

1. Preheat your oven to 325F. In a medium size pan heat up the olive oil until very hot.
2. Season the onion with salt and place it in the pan, caramelized for 3 minutes without touching.
3. Add the sage leaves, thyme and butter and cook until the butter is lightly browned.
4. Deglaze with sherry vinegar and maple syrup and transfer in the oven for 10-15 minutes or until the liquid is syrupy and onion is soft.

Prep Time: 10 Minutesy

Cook time: 25 Minutes

Grilled Spicy Double Pork Chop

Yields: 2 portions.

Ingredients:

• 12oz Johnsonville pork double chop (from our friends at Johnston’s)
• 50ml smoked paprika, spicy
• 30ml Well Seasoned olive oil
• 1 orange, zested and mashed
• 3 cloves of garlic, minced
• 1 sprig of rosemary
• 2 sage leaves
• *Available from Well Seasoned

Instructions:

1. Sprinkle the pork chop liberally with salt, and rest for 20 minutes prior to marinating.
2. Zest and chop one orange reserving justice flash and all, transfer into a medium sized bowl. Add paprika, garlic, olive oil, rosemary and 2 sage leaves and marinade the chop minimum 2 hours up to 1 day.
3. Heat up your grill on high setting, or heat up a heavy bottomed pan on high heat. If you are using a pan to sear pork, preheat your oven to 325F.
4. Grill or sear the pork until nicely caramelized on the outside, and transfer in the oven to finish cooking if using. Suggested internal temperature is 130F, which should take around 10 minutes after searing.

Prep Time: 30 Minutes, plus time for marinade 2 hours - 1 day

Cook time: 15 Minutes

On Wednesday, July 15th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for Chicken Souvlaki with Herbs, Greek Salad and Tzatziki.

(Our archived video straightens out after a few seconds - it was shot in portrait mode!)

This recipe serves 4 people & it should take you about 30 minutes to prepare.

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• A cutting board with a wet towel under it
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• I cookie sheet line with parchment paper for chicken
• A grill (optional) or oven
• 1 bowl to mix salad
• 1 bowl for tzatziki
• 2 tasting spoons
• Bowls to put all your ingredients in
• 4 dinner plates with 4 small bowls for dip
• Tongs for the salad and chicken

First wash your hands for 20 seconds & second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Chicken Souvlaki, Greek salad and Tzatziki

Ingredients:

• for Greek Salad
• 1 tomato diced
• 1 English cucumber diced
• 1 red pepper dice
• 1 yellow pepper diced
• 1 green pepped diced
• 1 onion
• Olives to taste
• Well Seasoned Olive oil
• Rice wine vinegar or lemon juice
• Salt to taste
• ½ cup feta
• Black olives
• 1 teaspoon oregano
• for Chicken Souvlaki with Herbs
• 2 cups of Chicken, diced or 4-8 chicken drums
• Oil to coat
• Salt and pepper
• 1 teaspoon oregano
• Juice of ¼-½ lemon
• Wooden skewers
• for Tzatziki
• 1 cup plain yogurt, thick if possible
• 1 medium size grated cucumber (save some of the juice to thin the sauce)
• 1-2 cloves garlic grated
• Salt
• Lemon juice
• Dill (fresh or dried)
• Olive oil

Instructions:

1. For Greek Salad:
1. Take your vegetable and place in a bowl
2. Take your oil and drizzle on vegetable, and add salt, pepper and oregano
3. Take your vinegar and finish dressing your salad
4. Top with a garnish of olives and feta cheese
2. For Chicken Souvlaki
1. Preheat oven to 450
2. On a parchment lined baking sheet place your chicken
3. Drizzle with oil so spices can stick to the chicken
4. Seasoned with salt, pepper and oregano.
5. Toss with lemon juice
6. Skewer onto skewers
7. Place in oven and cook until golden brown and the chicken is fully cooked.  About 15 to 20 minutes, flip once
3. OR you can BBQ on a grill. 
4. For Tzatziki
1. Mix everything in a bowl and check for seasoning.  Adjust according to your taste

Prep Time: 30 Minutes

Cook time: 30 Minutes

 On Wednesday, July 8th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her favourite family recipes for delicious Fresh Salad rolls with Two Dips.

This recipe serves 4 people & it should take you about 20 minutes to prepare.

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• A cutting board with a wet towel under it
• Sharp chefs’ knife
• 1 frying pan or large shallow bowl
• 1 pot
• 1 strainer
• Carrot peeler
• Baking sheet or plate
• 4 dinner plates
• 4 dipping bowls
• 2 tasting spoons

First wash your hands for 20 seconds & second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Fresh Salad Rolls

Ingredients for Vietnamese Salad Rolls:

• 8 pieces of rice paper
• ½ cup rice noodles
• 8 cooked prawns, sliced in half or roasted meat, sliced thin
• Fresh Herbs, cilantro, Thai basil, regular basil or mint
• Fresh veggies or fruits in any combination, or anything you like: (ie: mango, pineapple, peppers, carrot, celery, avocado, roasted pepper, jicama, daikon, cabbage, lettuce, cucumber, strawberries, papaya, mushrooms, baby corn, spinach, etc.)

Ingredients for Hoisin Dip:

• Two (2) tablespoons hoisin thinned with water

Ingredients for Peanut Dip:

• 3/4 cup creamy peanut butter.
• 1/3 cup water or more to thin
• 3 tablespoons hoisin sauce.
• 2 tablespoons freshly squeezed lime juice or rice wine vinegar
• 4 1/2 teaspoons soy sauce.
• 1-2 tablespoon sugar (depending on how sweet your peanut butter is)
• 1-2 teaspoons chile-garlic paste or sambal oelek.
• 1 tablespoon grated ginger

Instructions:

1. First cut all your filling, before you start to fill Second boil noodles. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes till cooked.
2. Add the prawns to poach one minute before you drain the noodles. Save boiling water and rinse the noodles to cool thoroughly with cold water.
3. Fill a large shallow bowl (pie plate or a frying pan) with saved boiled water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the cutting board and place 2-4 prawn halves, a small amount of noodles, vegetables and herbs in a row across bottom of the rice paper.
4. To roll, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your fingers to tuck the filling in as you go. Flip over left and right side over the filling and tightly roll to enclose the filling. Repeat with remaining rolls.
5. To make Hoisin dip: In a bowl mix hoisin with water to thin.
To make peanut sauce: Mix everything together in a food processor or whisk by hand, thin with water to make it dippable. Taste and adjust the seasoning to your taste. If you make is to spicy, add more sugar or a little coconut cream or milk.

Prep Time: 20 Minutes

Cook time: 30 Minutes

🍒 Buy Canadian, local Cherries - they are worth it. They are a fragile fruit, with a super limited season that are hand harvested & available only from some very specific growing regions in the world (we are lucky enough to be near one of them)! If the cherry farmer can actually avoid hail storms, birds, pests & other natural challenges that come with farming fruit, the cherries are then transported by refrigerated truck, warehoused & redistributed to retailers. Canadian Cherries are around $4.99/lb this year and worth every single penny. Pay for them. Support our Canadian Farmers and their employees. 🍒  Shop local. Eat local. Our Canadian farmers need you but not nearly as much as we need them.❤️

Cherry Risotto Crème Brulée

If ever you were thinking about getting a blowtorch for your kitchen, this is the last excuse you'll ever need!

Ingredients:

• 1 1/2 cups fresh Bing Cherries, pitted
• 4 tablespoons Kirsch
• 2 cups Whole Milk
• 2/3 cup Arborio Rice
• 1 Cinnamon stick
• 1/3 cup Sugar, plus 6 tablespoons for topping
• 5 large Egg Yolks
• 1 1/2 cups Whipping cream
• 1 teaspoon Vanilla extract
• *Available from Well Seasoned

Instructions:

1. Preheat the oven to 325 F (160 C). Put the cherries in a small bowl and add 2 tablespoons of the kirsch. Let stand for 15 minutes.
2. In a medium saucepan, combine the milk, rice, and cinnamon stick. Bring to a boil, and reduce the heat to medium low. Cover and cook for 15 minutes, or until the rice is al dente and about 1/2 cup milk remains. Remove from the heat and stir in the 1/3 cup sugar. Let cool to room temperature.
3. In a medium bowl, whisk the egg yolks until pale in colour. Whisk in the cream and the remaining 2 tablespoons kirsch or, alternatively, the vanilla extract. Stir in the rice mixture.
4. Place six standard-size flan dishes in a baking pan. Reserve a dozen cherries for garnish and divide the remainder among the dishes. Divide the custard mixture and any juices from the cherries among the dishes (discarding the cinnamon stick). Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the centre of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.
5. When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon sugar over each custard. Using a hand-held blowtorch, caramelize the sugar. Garnish the top of each dish with a cherry or two.

Prep Time: 145 Minutes

Cook time: 60 Minutes